{"created":"2023-06-20T15:13:49.706520+00:00","id":630,"links":{},"metadata":{"_buckets":{"deposit":"8aea0983-452f-41f6-aadb-609c5aa387bc"},"_deposit":{"created_by":3,"id":"630","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"630"},"status":"published"},"_oai":{"id":"oai:komajo.repo.nii.ac.jp:00000630","sets":["2:7:43"]},"author_link":["1027","1026","1024","1025"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2003-03-03","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"6","bibliographicPageStart":"1","bibliographicVolumeNumber":"36","bibliographic_titles":[{}]}]},"item_3_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"果実の抗酸化性、調理加工中の加熱や成分間反応で生成する褐変物質などの抗酸化性への影響を知るために、DPPHラジカル消去能を測定し、次のような結果を得た。1. 果実のDPPHラジカル消去能は、キウイフルーツやアメリカンチェリー、イチゴなどで果汁1ml当たり1400nmTrolox相当量前後の値を示し、高い抗酸化性が示唆された。2. アントシアン系色素を含む果実にはDPPHラジカル消去能が高い傾向がみられたが、皮にアントシアン系色素を含むブドウでは、皮を除いた場合のラジカル消去能は低値であった。3. 抗酸化性が高く、果実に多く含まれているアスコルビン酸は、10分以内の加熱では加熱時間の違いによるDPPHラジカル消去能への影響が認められなかった。4. 調理加工過程における加熱は、DPPHラジカル消去能にほとんど影響を与えないことが示唆された。5. 調理加工過程におけるアミノカルボニル反応やカラメル化反応によって生成する褐変物質には非常に高いDPPHラジカル消去能が認められた。","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"5","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00004251076","subitem_description_type":"Other"}]},"item_3_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.18998/00000624","subitem_identifier_reg_type":"JaLC"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00093381","subitem_source_identifier_type":"NCID"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"下橋, 淳子"},{"creatorName":"シモハシ, アツコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"寺田 和子"},{"creatorName":"テラダ, カズコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"SHIMOHASHI, Atsuko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"TERADA Kazuko","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-08-04"}],"displaytype":"detail","filename":"KJ00004251076.pdf","filesize":[{"value":"336.5 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00004251076.pdf","url":"https://komajo.repo.nii.ac.jp/record/630/files/KJ00004251076.pdf"},"version_id":"778a0952-67b1-4638-8f5c-5431c9381668"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_title":"果実のラジカル消去能と食品の加熱および褐変化によるラジカル消去能への影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"果実のラジカル消去能と食品の加熱および褐変化によるラジカル消去能への影響"},{"subitem_title":"Radical-Scavenging Ability of Fruit and Effect for Radical-Scavenging Ability by Cooking and Browning in Food","subitem_title_language":"en"}]},"item_type_id":"3","owner":"3","path":["43"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-08-04"},"publish_date":"2016-08-04","publish_status":"0","recid":"630","relation_version_is_last":true,"title":["果実のラジカル消去能と食品の加熱および褐変化によるラジカル消去能への影響"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-20T15:35:38.937141+00:00"}